There are 33 products.
Cereals
Mixture of soft grains studied in collaboration with Antonio Pascarella and Vincenzo Viscusi. Grown in Puglia with integrated farming methods, free of Mycotoxins and Glyphosates.
Gastronomic tips
The re-milled durum wheat semolina with wheat germ is ideal for making dry and fresh pasta, bread, focaccia, biscuits, cakes and breading.
Cereals
Grain varieties, Bisanzio and Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.
Gastronomic tips
The soft white wheat flour italian type "0" Pizza with wheat germ is ideal for pizza, but also for all types of bread, in the preparation of sweet and savory baked goods, it is also suitable for the preparation of desserts, cakes, plum-cakes and donuts . It is also used for the preparation of puff pastry and egg pasta.
Cereals
Mixture of soft grains studied in collaboration with Antonio Pascarella and Vincenzo Viscusi. Grown in Puglia with integrated farming methods, free of Mycotoxins and Glyphosates.
Gastronomic tips
The soft white wheat flour italian type "0" Pizza Mediterranea with wheat germ is ideal for pizza, but also for all types of bread, in the preparation of sweet and savory baked goods, it is also suitable for the preparation of desserts, cakes, plum-cakes and donuts . It is also used for the preparation of puff pastry and egg pasta.
Cereals
Grain varieties, Bisanzio and Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated.
Gastronomic tips
The soft white wheat flour italian type "0" Pizza with wheat germ is ideal for pizza, but also for all types of bread, in the preparation of sweet and savory baked goods, it is also suitable for the preparation of desserts, cakes, plum-cakes and donuts . It is also used for the preparation of egg pasta.
Cereals
Grain varieties, Bisanzio and Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.
Gastronomic tips
The soft white wheat flour italian type "0" Pizza with wheat germ is ideal for pizza, but also for all types of bread, in the preparation of sweet and savory baked goods, it is also suitable for the preparation of desserts, cakes, plum-cakes and donuts . It is also used for the preparation of puff pastry and egg pasta.
Cereals
Grain varieties, Bramante. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.
Gastronomic tips
The soft white wheat flour italian type "0" Cookies with wheat germ is perfect for the production of biscuits, sweet and savoury shortcrust pastry, tarts, flatbreads, breadsticks, sponge cake, cream puffs, wrap and short-leavened bread.
Cereals
Grain varieties, Bramante. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.
Gastronomic tips
The soft white wheat flour italian type "0" Cookies with wheat germ is perfect for the production of biscuits, sweet and savoury shortcrust pastry, tarts, flatbreads, breadsticks, sponge cake, cream puffs, wrap and short-leavened bread.
Cereals
Grain varieties, Bramante. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.
Gastronomic tips
The soft white wheat flour italian type "0" Cookies with wheat germ is perfect for the production of biscuits, sweet and savoury shortcrust pastry, tarts, flatbreads, breadsticks, sponge cake, cream puffs, wrap and short-leavened bread.
Cereals
Grain varieties, Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.
Gastronomic tips
Our Soft white wheat flour italian type "0" leavened is a flour rich in protein and gluten. It absorbs high liquid percentages and retains more carbon dioxide. The dough is elastic, tenacious and particularly resistant to leavening thanks to the more solid glutinic network. Its use is recommended for recipes that require a long leavening because it prevents the dough from deflating. Ideal for bread, pizza, babà, brioche bread, panettone.
Cereals
Grain varieties, Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.
Gastronomic tips
Our Soft white wheat flour italian type "0" leavened is a flour rich in protein and gluten. It absorbs high liquid percentages and retains more carbon dioxide. The dough is elastic, tenacious and particularly resistant to leavening thanks to the more solid glutinic network. Its use is recommended for recipes that require a long leavening because it prevents the dough from deflating. Ideal for bread, pizza, babà, brioche bread, panettone.
Cereals
This grain comes from the sowing of a mixture of about 2,000 varieties of ancient soft wheat of the prof. Salvatore Ceccarelli. Grown in Puglia with organic farming methods and without using glyphosate. We chose to sow this mixture of grains of the prof. Ceccarelli because it allows us to produce in a sustainable way.
Gastronomic tips
The flour made from italian ancient grain is an extraordinary product for nutritional values, scents and flavors. It's perfect for the production the production of ancient breads, of traditional biscuits and sweets, sweet and savoury shortcrust pastry, tarts, flatbreads, breadsticks, sponge cake, cream puffs, wrap and short-leavened bread.
CEREALS
This grain comes from the sowing of a mixture of about 2,000 varieties of ancient soft wheat. Grown in Puglia with organic farming methods and without using glyphosate.
GASTRONOMIC TIPS
The flour made from italian ancient grain is an extraordinary product for nutritional values, scents and flavors. In fact, antique grains provide a greater balance between starch and gluten, are lighter and digestible, from an organoleptic point of view, ancient grains have nuances of smells and flavors that are unattainable for industrial grains. is perfect for the production the production of ancient breads, of traditional biscuits and sweets, sweet and savoury shortcrust pastry, tarts, flatbreads, breadsticks, sponge cake, cream puffs, wrap and short-leavened bread.
Cereals
This grain comes from the sowing of a mixture of about 2,000 varieties of ancient soft wheat of the prof. Salvatore Ceccarelli. Grown in Puglia with organic farming methods and without using glyphosate. We chose to sow this mixture of grains of the prof. Ceccarelli because it allows us to produce in a sustainable way.
Gastronomic tips
The flour made from italian ancient grain is an extraordinary product for nutritional values, scents and flavors. It's perfect for the production the production of ancient breads, of traditional biscuits and sweets, sweet and savoury shortcrust pastry, tarts, flatbreads, breadsticks, sponge cake, cream puffs, wrap and short-leavened bread.
Cereals
Variety Senatore Cappelli. Grown in Puglia with organic farming methods and without using glyphosate. Non-GMO. 100% Non-Irradiated. We chose to sow this variety because it allows us to produce in a sustainable way.
Gastronomic tips
The re-milled durum wheat semolina flour Senatore Cappelli with wheat germ is ideal for making bread, focaccia, biscuits, cakes, breading, breadsticks and crackers.
Cereals
Grain varieties, Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.
Gastronomic tips
The Strong white bread flour Italian type 1 strong with wheat germ is ideal for pizza, but also for all types of bread and rolls with oil. It is also used for the preparation of puff pastry and egg pasta.
Cereals
Grain varieties, Bisanzio and Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.
Gastronomic tips
The strong white bread flour Italian type 1 is ideal for the preparation of any sweet or savory recipe: bread, pizzas, focaccia, fresh pasta, sweets and biscuits. It is also used for the preparation of egg pasta. As our flours are natural and thanks to the presence of LIVE wheat germ, the doughs need less salt (about 20 gr. Per kg) and less yeast (0.1%).
Cereals
Ancient variety, it is a cultivar that has always been grown on our territory and does not have a well-defined name.
Gastronomic tips
In addition to making polenta, it is used for the preparation of cakes, pancakes, biscuits, bread, breadsticks and breading (both for meat and cheese).
Cereals
Ancient variety, it is a cultivar that has always been grown on our territory and does not have a well-defined name.
Gastronomic tips
In addition to making polenta, it is used for the preparation of cakes, pancakes, biscuits, bread, breadsticks and breading (both for meat and cheese).
Cereals
Variety Senatore Cappelli. Grown in Puglia with organic farming methods and without using glyphosate. Non-GMO. 100% Non-Irradiated. We chose to sow this variety because it allows us to produce in a sustainable way.
Gastronomic tips
The re-milled durum wheat semolina flour Senatore Cappelli with wheat germ is ideal for making bread, focaccia, biscuits, cakes, breading, breadsticks and crackers.
Cereals
Variety Senatore Cappelli. Grown in Puglia with organic farming methods and without using glyphosate. Non-GMO. 100% Non-Irradiated. We chose to sow this Variety because it allows us to produce in a sustainable way.
Gastronomic tips
The re-milled durum wheat semolina flour Senatore Cappelli with wheat germ is ideal for making bread, focaccia, biscuits, cakes, breading, breadsticks and crackers.
Cereals
Grain varieties, Pietrafitta and Marco Aurelio. Cultivated in Puglia with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein level which allows us to produce semolina for pasta making with excellent characteristics.
Gastronomic tips
The re-milled durum wheat semolina with wheat germ is ideal for making dry and fresh pasta, bread, focaccia, biscuits, cakes and breading.
Cereals
Grain varieties, Pietrafitta and Marco Aurelio. Cultivated in Puglia with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein level which allows us to produce semolina for pasta making with excellent characteristics.
Gastronomic tips
The re-milled durum wheat semolina with wheat germ is ideal for making dry and fresh pasta, bread, focaccia, biscuits, cakes and breading.
Cereals
Grain varieties, Pietrafitta and Marco Aurelio. Cultivated in Puglia with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein level which allows us to produce semolina for pasta making with excellent characteristics.
Gastronomic tips
The re-milled durum wheat semolina with wheat germ is ideal for making dry and fresh pasta, bread, focaccia, biscuits, cakes and breading.
Cereals
Grain varieties, Bisanzio and Bologna. Cultivated in Puglia with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated.
Gastronomic tips
Whole-wheat flour is ideal for the production of fiber-rich breads and biscuits, rustic breads, savory pies, tarts.
Cereals
Grain varieties, Bisanzio and Bologna. Cultivated in Puglia with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated.
Gastronomic tips
Whole-wheat flour is ideal for the production of fiber-rich breads and biscuits, rustic breads, savory pies, tarts.
Cereals
Grain varieties, Bisanzio and Bologna. Cultivated in Puglia with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated.
Gastronomic tips
Whole-wheat flour is ideal for the production of fiber-rich breads and biscuits, rustic breads, savory pies, tarts.
Cereals
Grain varieties, Bisanzio and Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.
Gastronomic tips
Strong brown bread flour italian type "2" with wheat germ is ideal for all types of bread, pizza, focaccia and desserts.
Cereals
Grain varieties, Bisanzio and Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.
Gastronomic tips
Strong brown bread flour italian type "2" with wheat germ is ideal for all types of bread, pizza, focaccia and desserts.
Cereals
Grain varieties, Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.
Gastronomic tips
The Strong brown bread flour italian type "2" with wheat germ is ideal for pizza, croissants and puff pastry, for all types of bread, focaccia and desserts.
Cereals
Grain varieties, Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.
Gastronomic tips
Strong brown bread flour italian type "2" Strong with wheat germ is ideal for pizza, croissants and puff pastry, for all types of bread, pizza, focaccia and desserts.
Cereals
Grain varieties, Bisanzio and Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.
Gastronomic tips
The soft white wheat flour italian type "0" Pizza with wheat germ is ideal for pizza, but also for all types of bread, in the preparation of sweet and savory baked goods, it is also suitable for the preparation of desserts, cakes, plum-cakes and donuts . It is also used for the preparation of puff pastry and egg pasta.
Cereals
Grain varieties, Bisanzio and Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.
Gastronomic tips
The soft white wheat flour italian type "0" Pizza with wheat germ is ideal for pizza, but also for all types of bread, in the preparation of sweet and savory baked goods, it is also suitable for the preparation of desserts, cakes, plum-cakes and donuts . It is also used for the preparation of puff pastry and egg pasta.
Cereals
Grain varieties, Bisanzio and Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.
Gastronomic tips
The soft white wheat flour italian type "0" Pizza with wheat germ is ideal for pizza, but also for all types of bread, in the preparation of sweet and savory baked goods, it is also suitable for the preparation of desserts, cakes, plum-cakes and donuts . It is also used for the preparation of puff pastry and egg pasta.
Natural flours and semolina èViva
Flours born from our fields!
What do our flours have of different?
The wheat
The climatic conditions of our territory are ideal for the cultivation of wheat, which therefore does NOT present MYCOTOXINS (the most cancerous natural molecule present in nature). Also in the agricultural phase we do NOT use Glyphosate (probably carcinogenic).
We grow ancient grains (mixtures of Prof. Salvatore Ceccarelli) and modern with a high protein value, both tender and hard.
The storage
We conserve our wheat with biological methods in order to preserve it from possible attacks by pests, molds and yeasts, as well as by overheating. To this end first of all we carry out a first cleaning of the cereal.
The pre-cleaning phase conceived in this sense has a dual function:
To counter the onset of the parasites we use inert gases (carbon dioxide) and finally we store our grains in big bags from 5/10 quintals.
The processing
Our wheat is ground in a modern artisan mill with roller technology to oxidize our flour as little as possible and to offer high quality, keeping the germ alive. Our flours and semolina are totally natural, that is, produced without Improvement Agents and gluten added. Only six months of expiry.
The wheat germ
What do you notice when you eat products made with our natural flours and semolina?
If in the processed of the flour the right leavening and consequent ripening have been made, when you eat food made with our flour warns the smells and flavors of a time, a sense of lightness and a very easy digestion, enough to be tolerated by the intolerant people.
